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dc.contributor.editorPrache, Sophie
dc.contributor.editorSanté-Lhoutellier, Véronique
dc.contributor.editorDonnars, Catherine
dc.date.accessioned2021-04-09T02:07:12Z
dc.date.available2021-04-09T02:07:12Z
dc.date.issued2021
dc.date.submitted2021-04-08T13:09:11Z
dc.identifierONIX_20210408_9782759232772_5
dc.identifierhttps://library.oapen.org/handle/20.500.12657/47761
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/64525
dc.description.abstractFor the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE ​​in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).
dc.languageFrench
dc.rightsopen access
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otherorganic farming, decision support, food, food chain, consumer, contamination, breeding, evaluation, expertise, fish, animal production, dairy product, quality, health, preservation technique, processing technique, poultry
dc.titleQualité des aliments d'origine animale
dc.typebook
oapen.identifier.doi10.35690/978-2-7592-3278-9
oapen.relation.isPublishedBy0a7aef96-655f-462d-9d9a-7da8417f35c0
oapen.relation.isbn9782759232772
oapen.relation.isbn9782759232789
oapen.relation.isbn9782759232796
oapen.pages170
dc.abstractotherlanguageFor the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE ​​in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).


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